A few weeks ago, I received my first invitation to a virtual baby shower in honor of Krystal. I had the pleasure of meeting Krystal at the Foodbuzz Festival last fall. She's so wonderful!
Krystal (who blogs over at Mrs. Regueiro's Plate) and her husband are expecting a beautiful baby! In honor of this exciting time in their lives, some of Krystal's friends were asked to make a recipe inspired by her and her husband's backgrounds (Filipino and Cuban).
I pinned a Cuban Black Beans recipe months ago and was excited to try it out - and especially as part of a celebration!
These Cuban Black Beans are simple, spicy and extremely delicious! They use spices found in traditional Cuban food: garlic, oregano and cumin. Add in some red pepper flakes and chili powder for the spicy factor, and you're good to go!
Congratulations, Krystal! I am so, so excited for you and your husband! Many thanks to Joelen, who is hosting the baby shower tomorrow (Monday) over on her blog, What's Cookin, Chicago? - be sure to check it out!
Cuban Black Beans
Adapted from: Clean Eating Chelsey
1 tablespoon olive oil
1/2 onion, chopped
2 garlic cloves, minced
2 oz. green chilies (which is half a small can)
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon red pepper flakes
1/4 teaspoon oregano
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 - 15 oz. can black beans (with liquid)
1/4 cup water
Heat olive oil in a large saucepan over medium heat. Add onion and cook for 4-5 minutes. Stir in garlic, chilies and the spices (cumin through salt). Cook for 2-3 minutes, stirring constantly. Pour in the black beans (along with their liquid) and the water. Simmer for 10 minutes. Enjoy!